What can be made from chocolate balls. Cake without baking Anthill

Delicate curd soufflé, very similar to ice cream, with a layer of berries combined with a crispy base.

Ingredients:

• 10 g of gelatin;
• 50 ml of water;
• 100 g dark chocolate;
• 70 g butter;
• 100 g corn flakes;
• 200 g of cottage cheese;
• 1 tablespoon of sugar;
• ½ teaspoon vanilla sugar;
• 100 ml of milk;
• 100 g of white chocolate;
• 200 ml of heavy cream;
• 200 g strawberries.

Cooking

Soak the gelatin. Fill it with water and leave to swell for the time indicated on the package.

Melt dark chocolate with butter in a water bath or microwave. Pour over the flakes with liquid chocolate and stir. This will be the base of the cake.

Line a cutting board with parchment. Place a springform pan on it. Line the inside of the sides with parchment paper as well. To make it stick better, grease the sides with vegetable oil.

Put the flakes in the form, level and lightly tamp. It is convenient to do this with a potato masher. Remove for half an hour in the refrigerator.

Beat the cottage cheese with regular and vanilla sugar with a blender. Bring the milk to a boil and add the swollen gelatin to it. Mix thoroughly until the gelatin is completely dissolved. Combine milk with cottage cheese, mix. Then add melted white chocolate, mix again.

Whip the chilled cream and, when the curd-chocolate mass has cooled to room temperature, combine them.

Pour half of the mousse into the mold on the base, put in the freezer for 10 minutes. Put a layer of strawberries cut into slices (you can use any berries and fruits to your taste) and pour the second half of the mousse. Send to the refrigerator for two to three hours.

Peel off the parchment from the bottom and remove the cake from the ring. If using a pastry ring, rub it a little. It will heat up and “release” the cake easily.

2. Napoleon

Households will guess for a long time what such thin tasty cakes are made of.

Ingredients:

• 1 egg;
• 100 g of sugar;
• 1 tablespoon cornstarch;
• 5 g vanilla sugar;
• ½ lemon;
• 250 ml of milk;
• 70 g butter;
• 2 thin pita bread;
• 100 g walnuts.

Cooking

Mix eggs, sugar and vanilla sugar, starch, zest of half a lemon, pour in and put on a slow fire until thickened. Add butter to hot cream.

Cut the pita bread into layers about 15 × 15 centimeters in size. Grind the nuts in a blender or food processor.

Assemble the cake in layers: pita bread, cream, some nuts, pita bread, cream, nuts, and so on. After adding the last cream layer, generously sprinkle the cake with nuts, including on the sides.

Leave the cake for an hour or two to soak.

3. Anthill

Incredibly crunchy and super easy to make. Instead of cookies - dry balls for breakfast.

Ingredients:

• 250 g of condensed milk;
• 180 g butter (80-85% fat);
• 250 g of chocolate balls;
• 100 g roasted peanuts.

Cooking

Beat the softened butter with a mixer. Continuing to beat, pour into the oil. Add peanuts and chocolate balls (breakfast powder) to the cream. Mix thoroughly.

Line the inner walls of the confectionery ring with parchment and put the chocolate-butter mixture inside. Pack and refrigerate until completely solidified. Remove the cake from the ring and decorate as you wish.

4. No Bake Chocolate Banana Cake

Thanks to the gentle custard and bananas, the cookies are completely soaked and become like a biscuit.

Ingredients:

• 200 g of sugar;
• 10 g vanilla sugar;
• 4 eggs;
• 50 g flour;
• 600 ml of milk;
• 50 g butter;
• 500 g of chocolate cookies;
• 3-4 large bananas;
• ½ bar of dark chocolate;
• 1 tablespoon of sunflower oil.

Cooking

Separate the yolks from the whites and rub them with regular and vanilla sugar. If the mass is too thick, add two to three tablespoons of milk. When the mass turns white, gently, stirring constantly, pour in the flour. Heat but do not boil the milk. Whisking constantly, pour it into the egg mixture.

Pour the egg-milk mass into a saucepan and cook over low heat until it thickens. The cream must be constantly stirred. Remove from heat, add butter, stir.

Take a mold with sides and fill its bottom with cooled cream. Put a layer of cookies on it. If the shape is round and the cookies are square, break them apart. After impregnation it will be imperceptible.

Cover the cookies with a layer of cream, and then with a layer of bananas cut into thin slices. Repeat until you reach the edge of the shape. The last layer should be creamy.

Prepare the glaze: break the chocolate bar into slices, add a couple of tablespoons of milk and a spoonful of sunflower oil. Melt in the microwave or over a water bath.

Pour the icing over the cake and put it in the refrigerator for three to four hours, and preferably overnight.

5. Smetannik

7. Nut Cake No Bake

Unusual cakes give nutty notes, and the tender one literally melts in your mouth.

Ingredients:

• 2 eggs;
• 150 g of sugar;
• 10 g vanilla sugar;
• 2 tablespoons of cornstarch;
• 500 ml of milk;
• 90 g butter;
• 160 g breadcrumbs;
• 160 g walnuts;
• 3 tablespoons of condensed milk.

Cooking

Prepare custard: mix eggs with regular and vanilla sugar, add starch (you can use potato or just flour), pour in milk and heat over high heat, but do not let it boil. Reduce heat, stir until thickened. In a still hot cream, add 50 g of butter.

Grind in a blender or food processor. Mix them with breadcrumbs, melted butter (40 g) and condensed milk. Mix thoroughly.

Place a layer of walnut mass about a centimeter thick on the bottom of the mold. Tamp, grease with cream. Repeat until you run out of ingredients. The final layer should be cream.

Let the cake set and soak for several hours in the refrigerator. Garnish with nut crumbs or whole nuts before serving.

A simplified version of the beloved honey tube cake with cherries.

Ingredients:

• 2 eggs;
• 270 g of sugar;
• 10 g vanilla sugar;
• 1 liter of milk;
• 200 g flour;
• 1½ tablespoons of starch;
• 250 ml cream with a fat content of 30-35%;
• 1 kg of ready-made puffs or strudel with cherries;
• 50 g dark chocolate.

Cooking

Whisk vanilla and regular sugar with eggs. In a separate bowl, mix flour with starch, add to the egg-sugar mixture. Do this in batches so that it mixes better.

Heat up the milk. A few moments before boiling in a thin stream, slowly pour the egg-flour mixture into it. Stir constantly. Reduce heat to low and simmer until cream thickens.

Cool the custard completely. Pour chilled heavy cream into it. Pour in gradually, stirring each serving.

Lay out several puffs on a dish and generously grease them with cream. Each next layer should be slightly smaller than the previous one in diameter, then you get a house. It is important that the pastries used are made from or shortbread dough, otherwise it will not soak.

Top the cake with grated chocolate or decorate as you like. Send to the refrigerator overnight.

9. Broken glass

A beautiful creamy cake for marmalade lovers.

Ingredients:

• 100 g of multi-colored jelly in the form of a powder;
• 20 g of gelatin;
• 100 ml of water;
• 3 kiwis;
• 400 g sour cream with a fat content of 10–15%;
• 100 g of sugar;
• vanilla sachet.

Cooking

Prepare jelly: every 50 g of powder, pour 100 ml of boiling water, stir, cool and put in the refrigerator until completely solidified. If you don't have colored jelly ready, color regular gelatin with fruit juices or food coloring.

When the jelly hardens, it will need to be randomly cut. The pieces should be quite large and uneven, like broken glass. Peel and cut into large cubes kiwi.

Beat chilled sour cream with sugar and vanilla. Dissolve gelatin in water. When it swells, melt it (but do not boil). In a thin stream, continuing to beat, add it to the sour cream.

Combine the sour cream mass with jelly and kiwi, mix thoroughly and put in a silicone mold. Smooth out so that the pieces of jelly do not peek out. Put in the refrigerator until completely solidified.

10. Cake without baking with boiled condensed milk

A great combination of butter cream with nuts and dates.

Ingredients:

• 100 g walnuts;
• 150 g dates;
• 1 tablespoon of butter;
• 80 g dark chocolate;
• 50 g corn flakes;
• 15 g of gelatin;
• 80 ml of water;
• 200 g of sour cream with a fat content of 20%;
• 200 g;
• 400 ml ryazhenka.

Cooking

In a food processor or blender, chop the dates (can be replaced with prunes) and nuts with butter.

Place the springform or pastry ring on a flat plate. Line the inside of the mold with a strip of parchment. Put the walnut-date mixture inside, smooth and tamp. Place in refrigerator for 10-20 minutes.

Mix melted chocolate with corn flakes. Stir until all the flakes are dipped into the chocolate. Lay them out on the parchment paper and spread them out so that they barely touch. Remove to freezer.

Soak gelatin: dilute it in water and keep for the time indicated on the package.

Make a cream: first beat sour cream with condensed milk, then add fermented baked milk and beat thoroughly again. Melt the swollen gelatin - it should completely dissolve, but not boil. Cool slightly and pour it into the cream. Whisk again. Pour the cream on the base of the cake and put it in the refrigerator for half an hour.

Decorate the top with chocolate-covered cornflakes and refrigerate until completely set. This will take about four hours.

I draw your attention to the Cake without baking Anthill. Crispy chocolate balls, cream of condensed milk and butter. It cooks super fast and is eaten instantly.

To prepare Cake without baking Anthill, we buy:

- condensed milk (250 grams).

- butter, fat content above 75% (180 grams).

- chocolate balls for breakfast (250 grams).

- roasted peanuts (100 grams).

- ring detachable form (1 piece).

- parchment or baking paper to cover the inner walls of the form (as needed).

Preparing the mixture for the Anthill cake.

- in order for the process of making a cake to become really fast, you must first remove the butter from the refrigerator. It should become soft at room temperature.

- Grind roasted peanuts in a coffee grinder. Just a couple of seconds to leave relatively large particles of nuts. Nut fragments will add crunchiness to the cake.

- if the butter has become soft, load it into the bowl of a mixer or blender.

- Beat the butter until it turns white.

- as soon as color changes appear, pour condensed milk into whipped butter. I draw your attention to the fact that the whipping process should not be suspended.

- Having achieved a homogeneous composition of the cream, stop whipping.

- if the volume of the mixer bowl is enough, then add crushed roasted peanuts and chocolate balls of dry breakfast to the cream. If there is not enough volume, you will have to transfer the cream and other components to a larger dish.

- mix very thoroughly so that the solid components of the cake are evenly distributed throughout the entire volume of the cream.

We form a quick cake without baking Anthill.

- install the detachable form on the dish in assembled form.

- so that the finished cake can easily come out of the mold, we cover the side walls of the mold with baking paper.

- with a soup or tablespoon, we shift the mixture of the future cake into a detachable form.

- I draw your attention to the fact that after each portion of the mixture, it is necessary to tamp. Otherwise, the finished cake will not hold its geometric dimensions after removal from the mold.

- do these steps until the mixture is finished.

- we remove the entire structure in the home refrigerator for a couple of hours so that the cake freezes.

- as soon as the mixture has hardened, we disassemble the form and remove the Cake without baking Anthill on the table.

- We decorate according to our taste.

- Serve a quick cake on the table for tea.

Have a nice and delicious meal! Cake without baking Anthill. Chocolate balls, condensed milk cream.

Cake from corn sticks with boiled condensed milk is elementary in preparation and does not require any culinary skills from you. It is prepared, as they say, in the best student traditions. Minimum ingredients and your time. And not a word about calories! There are, of course, a lot of them here. But sometimes you can pamper yourself.

• Corn sticks 200 grams
• Boiled condensed milk 1 can
• Butter or margarine 200 grams

First, find a large saucepan, put it on a slow fire and pour out the butter. While stirring, melt the butter completely, then remove the pan with it from the heat and add the boiled condensed milk there. Mix everything until smooth. You can do it manually with a spoon or a whisk, but, of course, with a mixer it will turn out much faster.

Pour the corn sticks into the resulting mixture. Gently, so as not to break or crush the sticks themselves, mix everything.

Put the resulting mixture in a deep plate, adjust it with a spoon to make it look more appetizing.
That's all! But, before serving, it is better to let the corn sticks cake with condensed milk brew in the refrigerator, so it will harden a little and be tastier.

Serve a chilled corn stick cake with condensed milk in the same way as a regular one, as a dessert for tea or other unsweetened hot drink. And despite the simplicity of preparation, it turns out very tasty! If you love sweets and corn sticks, then this cake is definitely for you.

Recipe 2, step by step: corn stick cake

A simple quick cake. The longest time in its preparation is to unwrap 500 g of toffee. :)) A cake without baking is ideal for unexpected guests or when you just don’t really want to cook, but you still need to please your loved ones. The taste of the dessert is unusual and original.

• Corn sticks - 100-130 g
• Candies "Iriski" - 500 g
• Butter - 200 g

Melt the butter in a large bowl.

Add toffee.

Melt, stirring constantly, so that caramel sauce is obtained.

Remove from heat and pour into the pan, directly into the hot sauce, a pack of corn sticks.

Mix everything quickly until the sauce has cooled so that all the sticks are covered with caramel sauce.

Arrange the toffee sticks on a large platter.

Dipping your hands in cold water, we form a cake-slide, like an anthill.

Let the cake cool completely, decorate to your liking and serve.

Enjoy your meal! Please yourself and your loved ones!

Recipe 3: Corn Sticks and Toffee Cake (with photo)

The cake is made quite simply, you need a minimum of ingredients, but it turns out to be unrealistically tasty and flies away like seeds.

• corn sticks - 150 g;
• toffee - 400 g;
• butter - 1 pack

For the recipe, we need a toffee like "Kis-Kiss" or "Golden Key". Toffees need to be cleaned and put in a container to which we will melt them.

I did it in a steam bath, it takes longer, but it minimizes the likelihood that our sweet mass will burn. You can do it just on a small fire, but then you need to constantly stir.

Then we need butter. I do not advise taking margarine or spread, so the taste of our future cake will directly depend on the taste of butter.

Oil must be added to the toffees and, stirring, melt everything together.

The ingredients do not heat up very quickly, but be patient, the result will pay off your efforts. The result should be such a homogeneous caramel mass.

Now pour the corn sticks into a deep bowl so that it is convenient to mix everything together.

Pour the melted mass of toffee and butter into sticks.

We quickly mix everything, since the mass thickens quickly enough without heating. We need to ensure that all the sticks are evenly coated with toffee cream.

Now we can form our cake. We put the sticks in parts on a plate and tamp a little with our hands.

It turns out something like this design. The form can be given any, according to your desire.

If you are impatient, you can eat right away, but I still recommend putting it in the refrigerator for a couple of hours before serving, so that the cake is better soaked and the impregnation is a little frozen.

Recipe 4: Anthill cake with corn sticks

• Corn sticks (large pack) - 1 pc.
• Butter - 50 g
• Condensed milk (boiled) - 1 ban.
• Walnuts - 100 g
• Cocoa powder (for sprinkling)
• Powdered sugar (for sprinkling)

Cut corn sticks in half.

Chop nuts.

Whisk condensed milk with butter (and if you add some aromatic alcohol, you get a cream for adults)

Mix sticks nuts and condensed milk.

Tamped everything into shape.

I put it in the fridge for 3 hours with the lid on.

She put it out of the mold on a dish.

And so I decorated cocoa Nesquik and powdered sugar.

Recipe 5: No Bake Corn Stick Cake

• corn sticks - 200 g,
• butter - 180 g,
• toffee (in tiles) - 200 g.

The most difficult process is the preparation of caramel. To do this, cut the butter into cubes and begin to melt in a saucepan.

It is important to constantly stir it with a spatula, otherwise the caramel will easily stick to the bottom of the saucepan. The whole process may take 8-10 minutes.

In hot caramel, roll the corn sticks one by one, and then put them on a dish in a pyramid-shaped slide. It turns out a very beautiful design.

Sprinkle the corn stick cake with sesame seeds or poppy seeds, if desired.

Now we send the dessert to the refrigerator for half an hour so that the caramel freezes and the design is fixed in this form.

Step-by-step recipes for making an unusual cake from corn sticks at home

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

19 gr.

carbohydrates

313 kcal.

Option 1. Cake from corn sticks - a classic recipe

Cake made from corn sticks is a wonderful delicacy that you can treat and please your household or unexpected guests in a hurry. In appearance, it is very similar to the well-known Anthill cake, only the taste is softer, melting in the mouth. In the classic version, the crumbly base is poured over with a cream based on honey, butter and condensed milk. It turns out crispy, tender, sweet and fragrant.

Ingredients:

• whole condensed milk - 365 g;
• butter - 260 g;
• 420 g corn sticks;
• honey - 45 g;
• powdered sugar - 25 g;
• cocoa powder - 60 g.

Corn sticks cake recipe step by step

Cut soft butter into small cubes, combine it with cocoa powder.

In a metal container, beat condensed milk with honey with a whisk, add oil and beat everything with a submersible blender at low power.

Place the container with all the contents on a quiet flame and heat until the butter is melted.

After removing from the fire, the mass is thoroughly beaten, armed with a whisk.

Sprinkle a special baking dish with powdered sugar, lay out corn sticks, previously cut into halves.

Cream sticks are poured over, smoothed well, wrap the form with cling film and refrigerate for 45 minutes.

After removing the cake from the refrigerator, carefully turn it over onto a flat dish, lightly hitting the bottom of the mold so that the product does not stick.

Served immediately with tea.

You can not cut the corn sticks into halves, but lay them out whole, so the structure of the cake will be more compacted. If removing the cake from the mold is difficult, dip the bottom of the mold into a cup of hot water. Decorate the surface of the dessert as you wish, for example, pour over glaze or sprinkle with a variety of sprinkles.

Option 2. Cake from corn sticks - a quick recipe

In a quick recipe, no pre-heat treatment of the cream is required. Here, corn sticks are poured over with a simple cream based on boiled condensed milk and butter, which are whipped with a mixer. It turns out just as sweet, delicate in taste and with a structure that melts in your mouth.

Ingredients:

• corn sticks - 450 g;
• boiled condensed milk - 1.5 jars;
• butter - 330 g.

How to make a cake from corn sticks

Having combined soft butter with condensed milk, beat the mass with a mixer at medium speed, achieving a homogeneous, delicate consistency.

Spread whole corn sticks into the sweet mass, carefully, slowly mix with a wooden spatula and spread on a dish in the form of a high slide.

After 40 minutes in the refrigerator, serve to the table.

If desired, you can pour such a cake with any icing, squeezing it in thin strips through the cornet, sprinkle with chocolate chips or any other topping.

Option 3. Cake from corn sticks - a recipe with toffee

And this is another version of a cake made from corn sticks in a hurry, only here instead of boiled condensed milk, ordinary chewing toffees are added, which are pre-heated in a pan in butter. It differs from the previous recipe in that at the end the product is still poured with melted chocolate.

Ingredients:

• toffee "kis-kis" or "tuzik" - 340 g;
• corn sticks - 260 g;
• dark chocolate bar - 1 pc.;
• 190 g butter.

Step by step recipe

Squares of soft butter are thrown into the pan, having melted slightly, toffee is added and, with frequent stirring, they are heated until the sweets are completely melted.

Whole sticks are laid out in a liquid sweet mixture, gently and quickly stirred.

Spread the crispy mass in a parchment-lined baking dish, level it, put it in the cold to set for 12 minutes.

A bar of chocolate is melted in a pan and the cake is poured, again put in the cold for another 7 minutes.

Served with tea.

Coconut flakes can be used as an additional decoration.

Option 4. Cake from corn sticks - a recipe with walnuts

The combination of crispy corn sticks and walnuts makes the cake even more appetizing, tastier, more aromatic. It's also quick and easy to prepare.

Ingredients:

• corn sticks - 440 g;
• boiled condensed milk - 335 g;
• butter - 85 g;
• powdered sugar - 60 g;
• cocoa powder - 110 g.

How to cook

Walnuts are sorted out, separating the spoiled specimens and the existing shell, if they are very large, they are chopped with a knife into small pieces.

Corn sticks spread on the table, cut each into halves.

Butter is melted in a frying pan, cooled slightly and added to boiled condensed milk, whipped at low speed with a mixer for no more than 2 minutes.

Cut sticks, nuts are poured into the sweet mixture, everything is slowly mixed.

After laying out the mass and leveling it in the form, place it in the refrigerator to solidify.

Cocoa powder is combined with powdered sugar and sprinkled on a frozen cake, served with tea.

If you wish, you can grind walnuts in a blender to crumbs, and it is also permissible to replace them with peanuts or any other types of nuts.

Option 5. Cake from corn sticks - a recipe with protein soak

Despite the simplicity and speed of the following recipe, such a cake can be served even at the festive table. Here it is impregnated with two impregnations: the first - from whipped proteins mixed with honey-nut cream, which gives the product tenderness and exquisite taste; the second - from egg yolks with red wine, makes pastries slightly harsh, more appetizing.

Ingredients:

• eggs - 3 pcs.;
• thick honey - 100 g;
• liquid honey - 120 g;
• corn sticks - 360 g;
• vanillin - 8 g;
• walnuts - 120 g;
• powdered sugar - 190 g;
• red wine - 55 ml;
• milk chocolate - 90 g.

Step by step recipe

Cream is prepared: honey is slightly heated in a steam bath, combined with sorted, chopped nuts and vanilla, kneaded thoroughly, set aside.

Eggs are divided into whites and yolks, the yolks are set aside, and the whites are beaten with powdered sugar until fluffy, resistant mass.

Transfer the protein mass to the honey cream, stir well.

For the second impregnation, egg yolks are mixed with liquid honey, red wine, sent to a steam bath, heated with constant stirring until the mass increases in volume. Remove from fire, cool.

A small layer of the first impregnation is laid out in a deep dish, a layer of whole corn sticks is laid out.

Cover with a small layer of the second impregnation, again sticks, repeat 2-3 times, laying out in the form of a slide.

Leave the cake in the refrigerator for 40 minutes to soak.

Grind milk chocolate on a grater, sprinkle it on the surface of the cake, serve dessert to the table.

Instead of red wine, you can add any liquor.

Option 6. Cake from corn sticks - a recipe with kiwi

And this option is a simplified recipe for the “Turtle” cake, since here, instead of biscuit small shortcakes, corn sticks are used, which are laid out in a slide in the form of a turtle and covered with kiwi circles. It looks very elegant, festive, the taste is incomparable, with a slight pleasant sourness.

Ingredients:

• kiwi - 9 pcs.;
• whole condensed milk - 630 g;
• cocoa - 190 g;
• hazelnuts, peanuts - 365 g each;
• corn sticks - 860 g.

How to cook

Peel the kiwi, cut into thin circles.

All nuts are cleaned, sorted, ground mixed with a blender.

Combine condensed milk with cocoa, mix well.

A little ready-made sweet impregnation is laid out on a large flat dish, a small layer of whole corn sticks is laid out, forming, as it were, an oval slide, leaving a few sticks and nuts.

Sprinkle with chopped nuts on top.

Kiwi circles are laid out over the entire surface.

Near the hill, on one side, a small hill is formed, from a layer of impregnation, corn sticks, nuts and kiwi, which will be the head of a turtle.

On the sides, circles are also made from the same layers - turtle legs.

From below form a tail.

Soak the finished cake in the refrigerator for several hours and serve it to the table, cut into portions.

For a more natural look, on the formed "head" of the turtle, you can draw eyes by taking currant berries or olives.

There are many options for making chocolate cakes. How about chocolate ball cake breakfast cereals, no baking? This simple recipe is perfect for dinner or breakfast: light, tasty and appetizing - it goes perfectly with tea, coffee, juice and milk.

Cooking a cake from chocolate balls - quick and easy

Most people start their morning with a fragrant cup of coffee and, of course, breakfast cereals. Delicious, low-calorie and nutritious, they enrich the body with useful vitamins and energize a person for the whole day. To dilute the usual breakfast, we suggest preparing a confectionery product based on chocolate balls.

To prepare the dessert, we need:

• 500 grams of chocolate balls;
• butter packaging;
• a can of condensed milk - 250 grams.

Expert opinion

Anastasia Titova

Confectioner

Tip: It is not necessary to take chocolate breakfasts. Any type of cereal is suitable for making dessert. To dilute the taste of "white" breakfast cereals, you can add a bar of dark chocolate during the preparation of dessert, just remember to melt it in a water bath.

About an hour before preparing the dessert, remove the butter from the refrigerator to melt slightly. We place the balls in any form, after having smeared it with butter.

We mix butter and condensed milk together, and beat intensively with a mixer. If the mass does not seem sweet enough to you, add powdered sugar to taste. Pour the creamy mass over the top of breakfasts, and put in the refrigerator until completely solidified. Chocolate ball cake dry breakfast is ready, bon appetit!

Chocolate Coconut Breakfast Cake: Cooking Secrets

If a package of chocolate-coconut breakfasts is lying around at home, it's time to put it into a "delicious" business. Cooking will take you a maximum of half an hour. At the end of cooking, you will receive a “full-fledged” cake, which you will not be ashamed to present to the guests of your house.

To prepare a treat, prepare the following ingredients:

• 300 grams of chocolate-coconut balls breakfast cereals;
• 200 grams of corn flakes;
• 100 grams of dried cherries;
• butter packaging;
• 250 grams of condensed milk.

We mix two types of breakfasts with each other. Stir vigorously and set aside. We wash the cherries with water. Dry and cut into small pieces. Add berries to balls.

Using a mixer, beat the butter and condensed milk. Pour the flakes with the mixture, gently stir the mass until a homogeneous consistency is formed, pour the mixture into a mold with long sides, and put it in the refrigerator for a couple of hours.

Ideal if you have a mold with removable sides. In this case, it will be easier for you to get a treat. The cake can be decorated with coconut or chocolate shavings. Enjoy your meal!

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Cake with chocolate balls and cookies: hearty and very tasty

This confection also does not need to be baked. The recipe is somewhat more complicated, and all due to the addition of "new" ingredients.

To prepare the cake, you should prepare the following ingredients:

• 200 grams of Nesquik chocolate balls;
• 200 grams of cookies (cracker);
• 300 grams of heavy cream;
• butter packaging;
• a bank of condensed milk;
• 50 grams of ground nuts;
• dark chocolate bar;
• vanilla;
• 25 grams of gelatin;
• 100 grams of powdered sugar.

Cooking process:

Soak gelatin in warm water and let it swell. Grind the nuts with a blender, and add them to the dry breakfast. We also crumble cookies here. Whip the butter with a can of condensed milk, pour in the mass in a stream for breakfast, and stir the “dough” intensively. We spread the mass into the mold, and put it in the refrigerator for literally 10 minutes.

Mix 200 grams of cream with powdered sugar. Beat the mass intensively, then add gelatin, and put our soufflé in the refrigerator. When the soufflé begins to “set”, we take it out of the refrigerator and distribute it on top of chocolate breakfasts. Decorate the top of the cake with chocolate balls.

Expert opinion

Anastasia Titova

Confectioner

Melt the chocolate in a water bath, add the cream and stir the icing until a homogeneous consistency is formed. Glaze the delicacy with chocolate glaze, and put it in the refrigerator until completely solidified!

How to make homemade chocolate balls with milk?

Among ready-made breakfasts, chocolate balls occupy a special place. They have a rather pleasant and rich taste, and go well with such healthy milk, yogurt, as well as some fruit juices.

Ready-made balls are rich in fiber, iron and calcium. And most importantly, children enjoy eating them. To make milk balls, prepare the following ingredients (per serving):

• 300 grams of chocolate balls;
• 200 grams of milk.

Pour breakfast into a bowl and add milk here. Milk can be slightly warm or cold - it doesn't matter. Instead of milk, you can also take juice and cocoa.

Expert opinion

Anastasia Titova

Confectioner

Tip: Don't be afraid to experiment. Dry chocolate breakfasts go well with fruits, berries, nuts and dried fruits. Bananas, oranges, almonds, walnuts and pine nuts, raisins, dried apricots - the choice is great. And the mixes turn out to be very tasty and incredibly useful.

No time to cook breakfast? Then snacks are the perfect choice. Products quickly satisfy hunger, are easy to prepare and keep for a long time!

The secrets of making a cake from cereals without baking

Surely, many housewives are accustomed to spending a lot of time preparing confectionery. Breakfast cereal cake is a great alternative to homemade cakes. And in order for the delicacy to surely turn out, we advise you to follow some recommendations:

1. The first and, perhaps, the most important rule - do not neglect keeping the dessert in the refrigerator. Balls should grab the liquid mass well. This will keep the delicacy the desired integrity.
2. Do you want to dilute the taste of the cake? Then add a little liqueur or fruit syrup to the condensed cream mass. And the viscous liquid goes well with vanilla.
3. You can add lemon or orange zest to the mass for breakfast cereals.
4. Give preference to high-quality and natural breakfast cereals. Ideally, if the cereal is made from whole grains.
5. After mixing the cereal and creamy mass, immediately put the cake in the refrigerator. This will avoid softening the mass.
6. If you do not have a baking dish, then dessert can be prepared in any deep bowl. Most importantly, do not forget to coat it with melted butter.

The secrets of making dessert are revealed. It's time to stock up on the necessary ingredients and start preparing a simple but incredibly delicious dessert that will be appreciated by both children and adults.